Holiday Spiced Orange Coffee Creamer Recipes

HOLIDAY SPICED COFFEE

Steps:

• Add the ground coffee and pumpkin pie spice to the coffee filter of a drip coffee maker. Add 6 cups of water to the machine. Add the strips of orange zest to the empty carafe.
• Brew according to the manufacturer's instructions. The orange zest should stay in the carafe as the cups are filled.

HOLIDAY SPICED ORANGE COFFEE CREAMER

Steps:

• Peel one large orange and reserve the zest.
• With a large knife, slice a vanilla bean in half, and scrape out beans. Place all parts of vanilla in large saucepan.
• Now place every ingredient in the saucepan with the vanilla. Heat on a low heat for 20-30 minutes covered.
• Strain into a ceramic creamer
• Serve while hot in desired warm beverage. Store remainder in refrigerator for a week or less.

ORANGE SPICE ICED COFFEE

Steps:

• In a small saucepan over medium heat, stir together the sugar and water. Using a paring knife, peel two large (about 2 - 3 inches long) strips of peel from a fresh orange. Be careful to avoid the bitter pith (the white part) as much as possible. Add the orange peel, cinnamon stick, cloves, and nutmeg, to the sugar-water mixture and bring to a boil. Reduce heat and simmer for fifteen minutes, stirring occasionally. Remove from heat and allow to cool completely. Pour syrup over a sieve into a small bowl or jar and discard solids.
• Keeps refrigerated in an airtight container for up to two weeks.
• Fill a 12 ounce or larger glass with ice. Pour coffee concentrate and syrup over ice, stir in cream, if using. Top with orange zest and a dash of cinnamon. Serve with a straw.